Lemon Ginger Chicken

My daughter, Charlotte, created this casserole and it has the most awesome flavor. In our family we all love it. It’s great served on a bed of rice.

  • 3 tbsp. vegetable oil
  • 1 lb. uncooked chicken breasts, cut into 1” strips
  • 2 tbsp. grated lemon rind
  • 2 tbsp. soy sauce
  • 2 tsp. grated ginger root
  • 2 garlic cloves, crushed
  • ½ cup lemon juice
  • 1 tbsp. cornstarch
  • ¼ cup water
  • 2 cups broccoli florets
  • 1 cup red pepper slices
  • 1 ½ cups sliced carrots
  • 1 cup sliced mushrooms
  • Cooked rice for 4


In a large frying pan heat vegetable oil. When hot, stir-fry chicken until it is cooked, about 6 – 7 minutes, stirring frequently. Remove from pan and place in a 3 quart, buttered casserole dish. Mix lemon rind, soy sauce, ginger root, garlic and lemon juice in a small pot. In a small bowl mix cornstarch and water. Bring the lemon mixture to a boil and add the cornstarch mixture gradually, using just enough to thicken the sauce slightly. Preheat oven to 350°F. Mix vegetables with chicken in casserole dish. Pour sauce over mixture and stir well. Bake for about 45 minutes or until the veggies are just tender-crisp. Serve on a bed of cooked rice.